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Cheddar and Stout Fondue Recipe

This rich and creamy cheddar and stout fondue combines mature cheddar cheese with dark stout beer for the ultimate winter comfort food.
Print Recipe
Prep Time:10 minutes
Cook Time:10 minutes

Ingredients

  • 1 x 340ml bottle stout beer such as Guinness or milk stout
  • 1 Tbsp white wine vinegar
  • 350 grams very good quality mature cheddar cheese preferably white, grated
  • 4 tsp cornflour
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1-2 cloves garlic crushed
  • Pinch of freshly grated nutmeg
  • Freshly ground black pepper

To Serve:

  • Crusty bread cut into bite-sized cubes
  • Apple slices Granny Smith or Pink Lady
  • Optional: blanched broccoli cooked baby potatoes, pickles

Instructions

  • Pour the stout and white wine vinegar into a medium saucepan or fondue pot. Bring to the boil over medium-high heat, then reduce to a gentle simmer.
  • While the liquid is heating, grate the cheddar cheese if you have not already. Place the grated cheese in a large bowl and toss thoroughly with the cornflour until all the cheese is lightly coated.
  • Once the stout is simmering, reduce the heat to low. Add the cheese in small handfuls, stirring constantly and waiting for each addition to melt completely before adding the next. This should take about 5-7 minutes total.
  • As you add the cheese, stir in the crushed garlic, Dijon mustard, Worcestershire sauce, nutmeg and black pepper.
  • Continue stirring over low heat for another 2-3 minutes until the fondue is completely smooth and velvety. Do not let it boil.
  • If using a fondue pot, transfer the cheese mixture to the pot and place over a small burner on the lowest heat setting. If you do not have fondue equipment, you can serve it directly from the saucepan and reheat gently as needed.
  • Serve immediately with cubes of crusty bread and apple slices for dipping.

Notes

The quality of the cheese is crucial. Use mature cheddar aged at least 12 months for the best flavour and texture. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.
Keep the heat very low throughout cooking and serving to prevent the cheese from separating or becoming grainy.
Toss apple slices in lemon juice to prevent browning.
Store leftover fondue in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring constantly, and add a splash of stout or milk to loosen the consistency.
For a non-alcoholic version, substitute the stout with beef stock, though the flavour will be less complex.
Add crispy bacon pieces or chopped fresh herbs for variation.